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onion garlic tomato sauce oregano dried basil olive oil firm leaves kale lasagna noodles Parmesan cheese
Viewed: 57 - Published at: 5 years agoIngredients
- 1 onion minced
- 2 teaspoons garlic minced
- 24 ounces tomato sauce cans, no salt added
- 2 teaspoons oregano dried
- 3 basil leaves
- 1 tablespoon olive oil
- 8 ounces tofu firm, drained
- 1/2 package spinach fresh or frozen
- 2 leaves kale fresh, fresh, or 1/2 package frozen
- 6 lasagna noodles Uncooked
- 1/4 cup Parmesan cheese grated plus 2-3 tablespoons to sprinkle at the end
Method
- Heat a saucepan over medium heat, add the olive oil, add onions and cook for about 4 minutes, stirring occasionally, until tender.
- Add garlic, oregano, basil leaves and saute them for 1 minute. Add the tomato sauce and simmer for 10 minutes. When it starts to boil, remove from the flame and set aside.
- Preheat the oven to 350F.
- Drain the water from the tofu and crumble it in a large bowl. Stir in 1/4 cup Parmesan cheese until well combined.
- In a wide pan, cook spinach and kale by adding little water to it until tender. Cool and squeeze out excess water and set aside.
- To assemble lasagna, cover bottom of a 13x9-inch baking dish with half of the prepared tomato sauce.
- Arrange 2 noodles on the sauce. Layer pasta with half the cooked spinach and kale.
- With the back of a spoon, gently spread half of the tofu-Parmesan mixture on the spinach-kale mixture. Top with 2 lasagna noodles, remaining spinach-kale and Tofu-Parmesan mixture.
- Layer remaining 2 sheets on top. Spread remaining tomato sauce on top.
- Cover the baking dish with aluminum foil.
- Bake at 350F for 1 hour.
- Uncover and evenly sprinkle 2-3 tbsp grated Parmesan cheese. Bake about 15 minutes, until cheese is melted. Let stand for 15 minutes before serving.
